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Archive for the ‘main dish’ Category

Easy Southwestern Veggie Wraps

Ingredients
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, seeded and diced
1 cup frozen corn, thawed
1 cup cooked brown rice, cooled
1/3 cup fat-free sour cream
1/4 cup minced fresh cilantro
2 shallots, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
6 romaine leaves
6 whole wheat tortillas (8 inches), at room temperature

Directions
Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Yield: 6 servings.

Recipe found here: Easy Southwestern Veggie Wraps

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Asparagus Ham Dinner

Ingredients
2 cups uncooked corkscrew or spiral pasta
3/4 pound fresh asparagus, cut into 1-inch pieces
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
6 medium tomatoes, diced
6 ounces boneless fully cooked ham, cubed
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup shredded Parmesan cheese

Directions
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to vegetable mixture. Stir in parsley and seasonings. Sprinkle with cheese. Yield: 6 servings.

Recipe found here: Asparagus Ham Dinner

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Roasted Vegetable Strata

Ingredients
3 large zucchini, halved lengthwise and cut into 3/4-inch slices
1 each medium red, yellow and orange peppers, cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1 medium tomato, chopped
1 loaf (1 pound) unsliced crusty Italian bread
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Asiago cheese
6 large eggs
2 cups fat-free milk

Directions
Preheat oven to 400°. Toss zucchini and peppers with oil and seasonings; transfer to a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring once. Stir in tomato; cool slightly.

Trim ends from bread; cut bread into 1-in. slices. In a greased 13×9-in. baking dish, layer half of each of the following: bread, roasted vegetables and cheeses. Repeat layers. Whisk together eggs and milk; pour evenly over top. Refrigerate, covered, 6 hours or overnight.

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown, 40-50 minutes. Let stand 5-10 minutes before cutting.

Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 8 servings.

Recipe found here: Roasted Vegetable Strata

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Antipasto Platter

Ingredients
1 jar (24 ounces) pepperoncini, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves

Directions
In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.

Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks. Yield: 14-16 servings.

Recipe found here: Antipasto Platter

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Johnsonville® Grown Up Mac & Cheese

Ingredients

2 cups uncooked whole grain elbow macaroni
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup fat-free milk
1 cup panko bread crumbs
1 tablespoon chopped parsley
8 ounces processed American cheese, cubed
1 link (half of 13.5 ounce package) Johnsonville® Smoked or Three Cheese Italian Style Premium Cooking Sausage, quartered and sliced

Directions

Cook macaroni according to package directions; drain.

Mix panko, parsley, and olive oil together in a bowl.

Meanwhile, in another saucepan, melt butter over medium heat.

Stir in flour until smooth; gradually whisk in milk.

Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened.

Add cheese; cook and stir until melted.

Stir in macaroni and sausage.

Spread panko mixture on top and bake at 350?F for 25 minutes.

Enjoy. Yield: 5

Recipe found here: Johnsonville® Grown Up Mac & Cheese

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Ginger-Cashew Chicken Salad

Ingredients
1/2 cup cider vinegar
1/2 cup molasses
1/3 cup canola oil
2 tablespoons minced fresh gingerroot
2 teaspoons reduced-sodium soy sauce
1 teaspoon salt
1/8 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (6 ounces each)
SALAD:
8 ounces fresh baby spinach (about 10 cups)
1 can (11 ounces) mandarin oranges, drained
1 cup shredded red cabbage
2 medium carrots, shredded
3 green onions, thinly sliced
2 cups chow mein noodles
3/4 cup salted cashews, toasted
2 tablespoons sesame seeds, toasted

Directions
In a small bowl, whisk the first seven ingredients until blended. Pour 3/4 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate at least 3 hours. Cover and refrigerate remaining marinade.

Preheat broiler. Drain chicken, discarding marinade in bag. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips.

Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately. Yield: 8 servings.

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: Ginger-Cashew Chicken Salad

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Greek-Style Lemon-Garlic Chicken

Ingredients
8 medium Yukon Gold potatoes (about 3 pounds)
1 cup pitted Greek olives
8 bone-in chicken thighs (about 3 pounds)
1/2 cup olive oil
3 tablespoons lemon juice
6 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried oregano
1/2 teaspoon pepper
1-1/2 cups reduced-sodium chicken broth

Directions
Preheat oven to 375°. Scrub potatoes; cut each into eight wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan.

Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices. Yield: 8 servings.

Recipe found here: Greek-Style Lemon-Garlic Chicken

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